This pie counts as three days of the 31 Days of Autumn. Because it's that good, but also because I need a break. I am tired from baking and crafting and cooking and tending to sick babies and nesting like crazy because this little babe in my womb is due in only 5 weeks. Where did the time go?
So please forgive me for cheating a little on my 31 days series. And enjoy this Maple Pecan Pumpkin Pie recipe!
Start with your favourite pie crust. I've shared my real butter pie crust recipe before in this post.
In a food processor or blender,mix together:
- 3/4 cup of brown sugar
- 1/4 cup of real maple syrup
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 2 eggs
- 1 1/2 cups pumpkin puree
- 1/2 cup milk combined with 1/2 cup heavy cream
Pour filling into pie crust.
Put pie on a cookie sheet and use tinfoil to cover your pie edges so that they don't burn.
Bake at 400 degrees for the first 20 minutes and then turn the heat down to 350 degrees and cook another 30 minutes or until the filling has puffed up and is no longer wet to the touch but still jiggly, if that makes sense.
While pie is baking, make the pecan topping. In a food processor, crumble together:
- 2 Tbsp butter
- 1 Tbsp grated orange zest
- 1/4 cup brown sugar
- 1 cup pecan halves
Spread the pecan topping on the top of the pie and cook for 10 more minutes.
Remove pie from oven and cool completely, ideally overnight. Don't get impatient on this. All of my pumpkin pie failures have always been because I thought I could rush things and slice the pie while it is still warm. Make your pumpkin pie a day ahead to let the flavour and texture develop as it cools completely!
[This is the final post in a series about celebrating autumn. Click here for more Autumn-y goodness!]